Pan-fried supreme of chicken with a crispy, golden, perfectly seasoned skin, nestled in a creamy sauce with mushrooms and pancetta. This classic French dish is luxurious perfection – especially when served with creamy mashed potato!
You all know I LOVE my creamy chicken dinners and this chicken supreme is no exception.
It’s a classic (some would call retro) dinner and it’s one of these meals that feels extra special.
Something you’d cook for a date night, anniversary or birthday meal.
Or maybe just because it’s a Saturday, and you’ve had a hard week!
Why is it called Chicken Supreme?
This delicious creamy dinner is called Chicken Supreme because of the cut of meat used. We’re using a skin-on breast of chicken.
Officially, a chicken supreme would be boneless too, but a lot of butchers sell a chicken supreme cut with a little bit of the wing still attached (the humerus bone). Technically, having the humerus bone still attached means the cut of meat is called a ‘côtelette’ (cutelet), rather than a supreme.
As far as I’m concerned, you can use a bone-in or a boneless piece. The most important thing is that you have a nice breast piece, with the skin on.
📋 Ingredients
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP Once the chicken skin is browned and golden, try to keep the skin out of the sauce when stirring, this will help the skin stay lovely and crisp.
🍽️ What to serve it with
- Copious amounts of creamy mashed potato. Or you could go with sautéed potato or hasselback potatoes. But definitely go with potatoes!
- Crusty Bread
- Green vegetables – I like to go with simple steamed vegetables, but garlic green beans or roasted broccoli would also be lovely.
Can you ever go wrong serving up chicken with bacon bits and mushrooms? I don’t think so.
🍲 More Creamy Chicken Recipes
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Chicken Supreme Recipe
Ingredients
- 1 tbsp oil
- 150 g (5.3 oz) pancetta cubes
- 4 chicken supremes or you can use 4 skin-on boneless chicken breasts
- ½ tsp salt
- ½ tsp black pepper
- 200 g (4 oz) sliced mushrooms (I like chestnut mushrooms)
- 2 cloves garlic peeled and minced
- 120 ml (1/2 cup) dry white wine
- 120 ml (1/2 cup) chicken stock
- 240 ml (1 cup) double (heavy) cream
To Serve:
- mashed potato
- green vegetables
- black pepper
Instructions
- Heat the oil in a large frying pan over a medium-high heat.1 tbsp oil
- Add the pancetta and fry for 5 minutes, stirring often, until the pancetta is golden and crisp.150 g (5.3 oz) pancetta cubes
- Remove from the pan, using a slotted spoon and place in a bowl, lined with kitchen paper, to drain off excess fat.
- Sprinkle the skin of the chicken supremes with the salt and pepper, and place in the pan, in the leftover bacon fat (still over a medium-high heat), skin side down.4 chicken supremes, ½ tsp salt, ½ tsp black pepper
- Cook for 5-6 minutes, until golden, then turn the chicken over.
- Make a little space in the pan and add the mushrooms (you can pile up the chicken at this point to make room).200 g (4 oz) sliced mushrooms
- Cook for 3-4 minutes, moving the mushrooms around, until they start to soften slightly.
- Add in the garlic and cook for 1 further minute, whilst stirring, then add in the white wine. Arrange the chicken back into a single layer in the pan.2 cloves garlic
- Allow the wine to bubble, until reduced by half (about 2-3 minutes), then add the chicken stock and double cream.120 ml (1/2 cup) dry white wine, 120 ml (1/2 cup) chicken stock, 240 ml (1 cup) double (heavy) cream
- Stir together and bring to the boil, then simmer gently for 10-15 minutes, until the chicken is cooked through, and the sauce has thickened.
- Sprinkle over the cooked pancetta and heat for 1 more minute, then turn off the heat and serve.
- I like to serve mine over creamy mashed potato, with steamed green vegetables and a good grind of black pepper.mashed potato, green vegetables, black pepper
Video
Notes
Cook the dish, then cool, cover and freeze.
Defrost in the refrigerator, then reheat as per the ‘make ahead’ instructions above. Leftovers If you’re looking to save some leftovers, I would recommend slicing the chicken into slices. This means the chicken will reheat faster. Slice the chicken into 1cm thick slices and store with the sauce (and mushrooms and pancetta) in a sealed container int he refrigerator for up to a day. Reheat in a pan, over a low heat, or in the microwave.
You may need to add a splash of stock to loosen up the sauce. Ensure the chicken is piping hot throughout and evenly cooked before serving. Ingredient swaps
- Swap out the pancetta for sliced up pieces of bacon or chorizo for a spicy twist
- Swap the wine for the same amount of stock, plus a tablespoon of lemon juice (in addition to the stock that’s already in there)
- Swap the mushrooms for halved baby shallots, chunks of courgette (zucchini) or asparagus
- Add chopped sun dried tomatoes and/or olives for a Mediterranean twist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Could I add some dijon mustard to this? If so at what point in the cooking process please?
Reheats like a dream. A very handy recipe to make ahead for a dinner party. Both special and easy on the day.
Yet another lovely recipe Nicky, and quick too. Just want to say also, great idea to list the amount of ingredients at each stage, meaning you don’t have to keep flipping up and down for quantities.
Del (Staffordshire) xx